Vegan Spaghetti and Meatballs
A delicious, weeknight recipe for vegan Spaghetti and Meatballs. An utterly kid-friendly recipe and you can either make your own meatballs or use storebought.
Servings: 8 servings
Calories: 371kcal
Ingredients
- 24 vegan meatballs
- 1 teaspoon extra virgin olive oil
- 1 pound spaghetti (I use thin whole wheat spaghetti, but use the regular if you wish)
For the marinara
- 28 oz San Marzano tomatoes (removed to a bowl and crushed with your fingers.)
- 1 sprig basil (about 6 large leaves)
- 7 cloves garlic (cut into thin slivers)
- 1 teaspoon red pepper flakes
- ¼ cup extra virgin olive oil
- Salt to taste
Instructions
- Start a pot of water to boil for the pasta. Make sure you salt it liberally. Cook the pasta per package directions until al dente.
- While the pasta water is boiling, start the meatballs and marinara.
- First, heat 1 teaspoon of oil and add the frozen meatballs to the skillet. Stir and then cover with a lid and let the meatballs heat through, stirring occasionally. It took me about 5 minutes.
- Remove the meatballs and set aside. In the same skillet, heat ¼ cup of olive oil.
- Add the garlic cloves. When they start to simmer and turn very lightly golden (don't let them burn), add the tomatoes and 1 cup of water (Moskin recommends swirling this in the empty tomato can first to get the last of those precious juices out). Add the red pepper flakes and stir.
- Place the basil on top of the sauce and, when it wilts, submerge it into the sauce by pressing down with a ladle.
- Let the sauce simmer over medium heat for 15 minutes until thickened. Add the meatballs and stir gently. Turn off heat and discard the basil in the sauce.
- Serve the marinara with meatballs over cooked spaghetti.
Nutrition
Calories: 371kcal | Carbohydrates: 52g | Protein: 16g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Potassium: 329mg | Fiber: 5g | Sugar: 4g | Vitamin A: 204IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 2mg